Hearty yet light, flavorful savory crepes perfect for lunch or even breakfast if you're so inclined!
Spinach and potato pair fabulously as a filling for this eggy crepe, but you can add mushrooms and cheese or onions.
This meal consists of a perfect combination of protein, carbs, and fat for a delicious, nutritious meal.
Spinach & Potato Crepes
1/2 cup oats, blended
1/8 tsp salt
1 tsp oil
2/3 cup almond milk
:: whisk everything together and let sit a bit while you prepare the filling.
1 tsp oil
2 cloves garlic, minced
1/2 cup mashed potatoes
salt and pepper
:: heat oil in a pan, then add garlic, salt and pepper. add in spinach, cook until wilted, season to taste then remove to a pan.
:: in a nonstick pan, heat a drop of oil and scoop 1/4 cup measures of batter. cook 30 seconds, then add a layer of potatoes, then spinach in one quarter of the crepe. fold over, then into quarters. repeat with rest of crepes!